CURRY LAKSA (CURRY MEE)
Curry Laksa (Curry Mee) Recipe: is a popular hawker's dish. Curry Mee/Curry Laksa is a dish that's full of flavours-slightly creamy soup infused with coconut milk.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 30m
Number Of Ingredients 23
Steps:
- Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig's blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)
- For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)
Nutrition Facts : Calories 220 calories, Carbohydrate 244 grams carbohydrates, Cholesterol 521 milligrams cholesterol, Fat 151 grams fat, Fiber 34 grams fiber, Protein 87 grams protein, SaturatedFat 83 grams saturated fat, ServingSize 4 people, Sodium 8315 grams sodium, Sugar 35 grams sugar, UnsaturatedFat 0 grams unsaturated fat
MALAYSIAN CHICKEN CURRY LAKSA (LAKSA LEMAK) RECIPE BY TASTY
Curry laksa, or curry mee, is one of the most popular hawker's market dishes in Malaysia, so you know it's a crowd-pleaser-it's soul-warming, slightly spicy, coconut-y, and just satisfying. A fantastic option for a weeknight meal, curry laksa comes together quite quickly, especially if you make the laksa paste in advance. Of course, you could buy store-bought laksa paste if you are pressed for time, but trust us, this version tastes better. With a bowl of laksa, a blanket, and your favorite show, you'll be set for the night.
Provided by Aleya Zenieris
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 38
Steps:
- Make the laksa paste: In a food processor, combine the dried red chiles, dried shrimp, cashews, coriander seeds, and cumin seeds and grind into a powder. Add the shrimp paste, ginger, galangal, turmeric, garlic, Thai red chiles, shallots, lemongrass, curry powder, cilantro stems and roots, and vegetable oil and grind into a smooth paste, about 3 minutes. Set aside until ready to use. The laksa paste will keep in an airtight container in the refrigerator for up to one week. Pour a bit of oil over the top to cover the sauce before storing.
- Make the curry: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions, then drain and set aside.
- Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the ginger and garlic and sauté for 1-2 minutes, until fragrant, then add the Thai red chiles and lemongrass and sauté for 2 minutes, until the lemongrass softens a bit. Add the laksa paste and sauté for 2-3 minutes, until the oil starts to separate. Add the chicken thighs and cook for 3-4 minutes, until about halfway cooked. Add the long beans and sauté for 2 minutes, until the beans soften a bit.
- Add the chicken stock and coconut milk. Bring to a boil, then remove the pot from the heat.
- Add the tofu, fish cakes and rice cakes, if using, 1 tablespoon salt, the palm sugar, and lime juice and stir to incorporate. Season the curry with more salt, lime juice, or palm sugar, if desired.
- Divide the cooked noodles between 2 deep bowls. Ladle the curry sauce over the noodles, then use tongs to distribute the chicken, tofu puffs, fish cakes, rice cakes, and long beans on top. Garnish with the cilantro, mint, lime wedges, hard-boiled eggs, Thai red chiles, and sambal oelek.
- Enjoy!
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